[Speedy Legumes] NZ Zesty Beef Rump & Pesto Lentil Salad
with Cucumber & Tomato
Calories
:
526 kcalProtein
:
51.3g proteinTotal
:
20 minutesDifficulty
:
EasyUnder 30g carbs
Allergens:
- Cashew
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
300 g
Beef Rump
1 sachet
Lemon Pepper Seasoning
1
Tomato
1
Cucumber
1 packet
Lentils
1 packet
Basil Pesto
(Contains: Cashew, Milk; )
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Calories526 kcal
Energy (kJ)2200 kJ
Fat21 g
of which saturates6 g
Carbohydrate26.9 g
of which sugars4.6 g
Dietary Fibre11.7 g
Protein51.3 g
Cholesterol55 mg
Sodium774 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Large Frying Pan
Cooking Steps
1
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking.
- In the last minute of cook time, sprinkle over lemon pepper seasoning, turning beef to coat. Transfer to a plate to rest.
2
- Meanwhile, slice tomato into thin wedges.
- Roughly chop cucumber.
- Drain and rinse lentils.
3
- In a large bowl, combine basil pesto with a drizzle of olive oil and vinegar. Add mixed salad leaves, drained lentils, tomato and cucumber. Toss to coat and season to taste.
4
- Slice beef.
- Divide pesto lentil salad between bowls. Top with zesty beef rump. Enjoy!
